Last weekend, a reader asked if I had an idea for baking a bread on a busy week night. She had a clear idea of what ingredients she would like in her bread: white flour plus a tiny bit of whole grain mixed with a lot of seeds. And I had a very clear idea on how to make a bread out of this.
As the she needed a bread which ferments over a whole night and day, I decided to make a straight dough. The long fermentation yields enough flavour. And I decided to add the seeds without soaking, too. But before anyone is now worried about the bread going dry: I added enough water for the seeds to soak during fermenting without withdrawing to much from the dough.
I used the recipe directly on this very busy weekend. Normally I would postpone baking to a calmer day, but so it worked like a charm. A great bread for busy days!
yield two breads
- 100g whole grain flour
- 900g flour Type 550
- 910g Water
- 20g coconut oil or Butter
- 5g fresh yeast
- 24g Salt
- 50g Sesame
- 50g pumpkin seeds
- 100g flax seeds
- 150g sunflower seeds
Mix all ingredients for the dough and knead 3 min at slow speed, then turn to fast speed and knead to full gluten development (about 8 min).
Let rise overnight in the fridge (16-24 hours). If you want to proof for 24 hours, it enhances the result when you fold the dough after 12 hours.
Divide into two equal parts and form into long loaves. Grease the bread pan (for 750g loaves) and place the loaves in them.
Proof for 2 hours.
In the meantime heat the oven to 250°C.
Place the breads in the oven and reduce the temperature to 220°C. Bake for 50 min with steam.